Oysters With Choucroute And Mornay Sauce

Instructions

1. 1

   Make the sauce first. Bring the oyster water to a light boil with the onions, salt, and Tabasco. Cook for about two minutes.

2. 2

   Meanwhile, melt the butter in another saucepan over low heat and stir in the flour. Make a blond roux. Strain the oyster water into the roux and whisk to blend. Add the Parmesan cheese and continue whisking until the cheese melts in. Remove from the heat.

3. 3

   Beat the egg yolks with the cream, and rapidly whisk this into the sauce. Keep the sauce warm.

4. 4

   Mix the salt and pepper into the flour, and lightly dust (don't dredge!) the oysters with the mixture. Pass the oysters through the beaten egg. Shake off the excess.

5. 5

   Mix the marjoram into the bread crumbs. Then dredge the oysters through the bread crumbs.

6. 6

   Heat about a half-inch of oil in a heavy skillet (cast iron is perfect) over medium-high fire, until a pinch of bread crumbs fries vigorously. Cook the oysters for about a minute and a half per side, or until the exterior is golden brown. Remove and drain on paper towels.

7. 7

   Stir the ham into the sauerkraut. Microwave on high for 99 seconds, or until steaming hot. Drain any water that may come out.

8. 8

   Place a heaping tablespoon of the sauerkraut on each oyster shell, or in little piles in an au gratin dish. Top the sauerkraut with a panneed oyster, and spoon some of the Mornay sauce over the oyster. Place the shells in a pan of rock salt, and run under the broiler long enough to just begin to brown the mornay--a minute or two. Serve with fresh grated horseradish.